M&M Air Fryer Protein Cookie Skillet Recipe | ONLY 100 Calories per Slice!

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Air Fryer Protein Cookie Skillet Recipe!

Macros for the WHOLE Skillet:
522 Cals, 39g Carbs, 18g Fat, 51g Protein

Ingredients (makes 1 Skillet)
30g Whey/Casein Blend Vanilla Protein Powder
20g PB Party Protein Cookie Butter Powder
15g All Purpose Flour
10g Almond Flour
5g Coconut Flour
2g Zero Cal Sweetener of your choice
3g Baking Soda
50g Plain Nonfat Greek Yogurt
30g Sugar Free Maple Syrup
1 Large Eggs
15g Mini Chocolate Chips
10 M&M Chips (optional)

Directions:
1.) Add all of your dry ingredients (except for the mini chocolate chips) to a bowl and mix, then add your wet ingredients and mix some more. Then fold in your mini chocolate chips.
2.) Take your 6.5 in cast iron skillet and spray with non stick cooking spray. Then add your cookie dough to the cast iron pan and evenly spread it until the whole pan is covered. I wet my fingers with water to help spread it with my hands.
3.) Add to your Air Fryer on 250 degrees F for 6 minutes! Once done, take out and enjoy! If you let cool for an hour or so, the cookie skillet will set a bit more like the slices you see in the picture!

Bake in oven at 350 degrees F for 6 minutes! I like this recipe better in the air fryer though! It’s more consistent than the oven 🙏

If you want to make substitutions, know that each flour plays a different role.

The all purpose flour is what brings everything together. Don’t sub because this is a Swiss Army knife style flour that plays many roles in this recipe.

The almond flour provide the density that it needs without the butter. Necessary ingredient. Please don’t sub because without it, you’ll get a Cakey cookie.

The coconut flour will help it retain the density and moisture. If you want to sub the 5g, you’d need to replace with 10g Almond Flour or 20g All Purpose Flour.

The whey casein blend is the best style baking protein because of the combination of the whey and casein. Casein is great for holding onto moisture when baking. If you only bake with whey here, it will come out more Cakey than a cookie. I use PEScience. “FDL” will save you 15%.

And if you want to sub the cookie butter powder, the best sub would be a mix of powdered PB and a vegan protein powder to equal the 20g I used in the recipe.

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